Turmeric Chia Seed Pudding
Many ancient cultures placed an emphasis on soft, warm foods during the postpartum period and believed that warming spices were essential for restoring strength in a new mother. This turmeric chia seed pudding is especially beneficial for new mothers with its warming spices to help ground & provide balance.
Turmeric is a uterotonic, which assists the uterus in returning to its pre-pregnancy size. It also has powerful anti-inflammatory properties to aid recovery after birth. Ginger is an effective lactogenic herb that supports milk supply and is well known for improving digestion. This aromatic treat also contains healthy fats to enrich breast milk, fiber to further assist an often sluggish postpartum digestion, and calcium to replete stores, which are often low after pregnancy.
This vibrant pudding is full of antioxidants and is great for breakfast or dessert.
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- 1 cup almond milk
- 1/4 cup chia seeds
- 1 tbsp coconut cream (the solid part at the top of the can)
- 1 tbsp fresh turmeric, grated with a rasp
- 1 tbsp & 1 tsp real maple syrup
- 1/2 tsp cinnamon
- 1/16 tsp fresh ginger grated with a rasp
- A touch of ground pepper
Pour the almond milk into a saucepan and stir in the turmeric. Warm over the stove to combine, but don't bring to a boil.
Remove from the stove and allow to cool to a lukewarm temperature. Then add all of the ingredients into a glass container (I use a pint sized, 16 oz, mason jar) and shake vigorously until well mixed. Use a utensil to hand blend the chia seeds if you see any clumps that aren't blending in thoroughly.
Leave the mixture to sit on the counter until the chia seeds have plumped, a minimum of 20 minutes, or refrigerate overnight.
I've topped mine with additional coconut cream, a sprinkle of turmeric powder, and a shake of chia seeds.